Streusel-Topped Strawberry Muffins

Seeing as this is strawberry season, I have been buying packs of strawberries. However, the strawberries usually go bad before I can eat them all. Boo. If you’re like me, then this recipe is good for the day you see your strawberries about to go bad.

I found this recipe in a magazine called Edible Dallas & Fort Worth and have been wanting to try it.

This morning, I woke up early and instead of making my usual frozen waffles, oatmeal, eggs, or cereal (I am a gourmet chef after all), I decided to make these since I had strawberries on their last days. The recipe wasn’t too complicated and they turned out great! Ask Ryan, he looked like he quite enjoyed them.  Side note- I never said these were healthy.

Streusal-Topped Strawberry Muffins-From Edible Dallas Ft. Worth

Makes 12 Regular and 24 Mini-muffins

For Muffins:

1 1/2 cups fresh strawberries, coarsely chopped

3/4 cup sugar, divided

1 3/4 cup flour

1/2 teaspoon baking soda

1/4 teaspoon freshly grated nutmeg (I used ground nutmeg)

1/4 teaspoon salt

2 eggs, beaten

4 tablespoons butter, melted

1 teaspoon vanilla extract

For Streusel Topping:

1/2 cup chopped pecans

1/2 cup packed brown sugar

1/4 cup flour

2 tablespoons butter, melted

1. Preheat oven to 425 degrees F.

2. In small bowl, combine strawberries and 1/2 cup sugar. Set aside for 1-2 hours. Drain and reserve liquid and strawberries separately.

3. In small bowl, combine flour, baking soda, nutmeg, and salt and set aside.

4. In medium bowl, mix eggs, butter, vanilla extract, the remaining 1/4 cup sugar and liquid from strawberries. Add flour mixture and stir just until combined.

5. Fold in reserved strawberries.

6. Spoon into greased muffin tins.

7. For topping, mix together pecans, brown sugar, flour and butter. Sprinkle over each muffin.

8. Bake for 10 to 12 minutes or until muffins test (insert toothpick-wet toothpick means they need more time) is done.



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